Blackcurrant, lemon and cheesecake tart
Ingredients
“Linzer” shortcrust pastry
- 180 g
- BUTTER
- 30 g
- COOKED EGG YOLK
- 25 g
- ICING SUGAR
- 150 g
- WHEAT FLOUR TYPE 450
- 1 g
- BAKING POWDER
- 25 g
- ALMOND FLOUR
- 1 g
- SALT
LEMON GEL
ALMOND-LEMON CREAM FOR BAKING
BLACKCURRANT GEL
BLACKCURRANT CREAM
- 200 g
- BLACKCURRANT GEL
- 60 g
- MASCARPONE
- 50 g
- SOUR CREAM
- 50 g
- MAPLE SYRUP
- 30 g
- GELATIN MASS
- 100 g
- WHIPPED CREAM 35%
CHEESECAKE CREAM
A method of preparing
Cream the butter with the egg yolk and icing sugar. Add the dry ingredients and mix until a dough forms. Bake at 170°C.
Heat the purée to approx. 45–50°C. Add the pectin, sugar and starch mix, then bring to a boil. Leave to cool.
Cream the sugar with the butter. Add the beaten eggs and mix. Add the lemon gel. Pipe onto the pre-baked base. Bake at 170°C for approx. 20–25 min.
Heat the purée to approx. 45–50°C. Add the pectin and sugar mix, then bring to a boil. Leave to cool. Blend.
Heat the mascarpone in the microwave until soft. Mix with the blackcurrant gel. Add the sour cream and maple syrup, then mix again. Melt the gelatin mass and combine it with part of the cream, then fold it into the whole mixture. Add the whipped cream.
Mix all ingredients until a smooth mixture is obtained.
